Description
A delightful layered dessert combining creamy coconut and bold coffee in a beautiful crepe cake.
Ingredients
Scale
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup full-fat coconut milk
- 1 cup brewed espresso or strong coffee
- 1/4 cup sugar (granulated or brown)
- 2 tablespoons melted butter (or coconut oil)
- 1 cup heavy cream
- Optional toppings: toasted coconut flakes or shaved chocolate
Instructions
- Prepare the Crepe Batter: In a large mixing bowl, whisk together flour and sugar. In a separate bowl, mix eggs and coconut milk until blended. Gradually add the egg mixture to the flour mixture, stirring until just combined. Stir in melted butter and brewed espresso. Let the batter rest for about 30 minutes.
- Cook the Crepes: Heat a non-stick skillet over medium heat. Lightly grease it with butter. Pour a small amount of batter into the pan, swirling to cover the bottom. Cook for about 1-2 minutes until the edges lift and the surface becomes set. Flip and cook for an additional minute. Repeat until all the batter is used, stacking the finished crepes on a plate.
- Make the Whipped Cream Filling: In a bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and continue whipping until stiff peaks appear. Fold in a bit of coconut milk if desired.
- Assemble the Cake: Place one crepe on a serving platter, spread a layer of whipped cream on top, then add another crepe. Repeat this process until all crepes are layered with whipped cream. Finish with a generous swirl of whipped cream on the top layer.
- Chill and Serve: Refrigerate the assembled cake for at least 2 hours before serving. Top with toasted coconut flakes or chocolate shavings before serving.
Notes
Ensure the pan is at the right temperature for cooking crepes. Cool crepes slightly before stacking to prevent melting the whipped cream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Layering
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: crepe cake, coconut, coffee, dessert, layered cake